Asian Summer Pasta Salad

Submitted by Yia Yia

"This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook."

 

• Ready In: 24mins
• Ingredients: 15
• Serves: 6

ingredients

• 8 ounces cooked spaghetti
• 3⁄4 cup carrot, julienned
• 3⁄4 cup zucchini, julienned
• 3⁄4 cup bell pepper, julienned (red, green, yellow or orange)
• 1⁄3 cup green onion, and tops chopped
• 1⁄2 1/2 cup cooked bacon or 1/2 cup cooked turkey, chopped
• 1⁄2 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1⁄4 teaspoon ground red pepper (or flakes)
• 1 teaspoon gingerroot, finely chopped
• 1 garlic clove, minced
• coarsely chopped peanuts or cashews
• fresh cilantro

directions

1. When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
2. Mix cooked and cooled spaghetti and vegetables in a large bowl.
3. Set aside.
4. In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
5. Whisk to combine.
6. Add dressing to pasta and vegetables.
7. Stir well to combine.
8. Chill in the refrigerator for at least an hour to combine flavors.
9. Garnish with chopped peanuts or cashews and cilantro.

Reviews

[mikaboots]

This is so good. I made this a few times already. I usually make it with buckwheat noodles instead of pasta noodles without meat. Today I made it with shredded leftover turkey meat from Thanksgiving. So good. I'll make with fried tofu next time.

 

[mamabear22]

This was wonderful! I made it with shrimp and I used broccoli instead of zucchini. I also didn't have any spaghetti noodles on hand, so I used bow-tie pasta -- not traditionally Asian, but it still tasted great! Next time I will double the sauce because after a few hours in the refrigerator the pasta had soaked up all the sauce.

 

[tmwood1012]

I made this recipe for a Memorial Day BBQ. I did not add any chicken or shrimp. I mixed up all the salad ingredients the day prior and pre-made the dressing. I poured the dressing over the noodles/veggies about 3 hours before the party along with adding the cilantro and cashews. By the time we ate the salad it was on the dry side. The spaghetti absorbed much of the dressing. It didn't have much flavor. I would try it again , perhaps, and put 1/2 of the dressing in and let it sit for a while, then add remaining dressing just prior to serving. Very fresh tasting salad, but bland. Dressing needs a little something.. will have to work on it.

 

[Rose is Rose]

Absolutely delicious! I wanted a filling main dish so used a pound of spaghetti, a pound of cooked shrimp (cut up), a whole zucchini, a whole green pepper, a whole bunch of green onions and 1 1/2 cups of shredded carrots. I tripled the dressing and it was perfect! It is actually better after it sits for 24 hours. This lends itself to all sorts of variations. I think edamame, snap peas, and pan seared tofu would be great! If I am going to use chicken, I think I will stir fry it rather than using boiled or roasted left overs. That will keep it in the Asian spirit of things. Yia Yia, thanks for a GREAT recipe!!

 

[HeatherN]

I got this recipe from a Pampered Chef cookbook and have been making it for years. I love this one. I don't usually put the meat in it and have it as a side dish.